In partnership with The Culinary History Enthusiasts of Wisconsin (CHEW)
The class will meet on four consecutive Tuesdays in March (March 9-30, 2021) from 4:30-6:00 PM. Register by March 1, 2021. This class is free to register. Sponsored by CHEW.
The Culinary History Enthusiasts of Wisconsin is pairing up with the Madison-based writing company On the Yahara Writing Center to offer a four-part ‘read and response’ class centered on the prescient collection of non-fiction food writing The Best American Food Writing, 2020, edited by J. Kenji Lopez-Alt, bestselling author of the Food Lab and the winner of the James Beard Award and IACP Cookbook of the year award.
This class is meant for all those interested in contemporary non-fiction food writing. This collection pays special attention to the relationship between food and culture during these unprecedented times of change and pandemic. As a four-part series, we will begin by reading a quarter of the book per class, discuss the writing itself and the topics covered, try to locate our own reactions to contemporary food culture, and then consider ways that each of us might respond in writing in our own unique way. Some participants might be inspired to try non-fiction reactions. Some participants might be interested in simply taking notes and sharing thoughts. Others might be interested in reacting in poetry, others writing recipes.
Troy Hess, founder of On the Yahara Writing Center, and contributing cookbook reviewer for CHEW, will send along class slides each session including common reading and possibly prompts. We will decide as we go along if participants would like to share any writing in the final session of the class. The mission statement for On the Yahara Writing Center is “Everyone Can Write,” and we hope you will join us in this endeavor for these four happy hours!
For its debut, in order to enable sufficient opportunity for participants to engage with material and one-another, this class will be capped at 25 participants.
How to find a copy of the anthology:
Purchase an e-text or print (paperback) from your favorite bookseller OR find a copy from a library near you:http://www.worldcat.org/oclc/1202460231